Recipes

Schiacciata alla Fiorentina (semi-sweet soft cake) – MEDIAEVAL Version with Pork…

Schiacciata alla Fiorentina - Pasticceria Giorgio Firenze
Schiacciata alla Fiorentina - Pasticceria Giorgio Firenze

INGREDIENTS: 400 gr. stone-ground type 2 wheat flour – 150 gr. lard – 200 gr. honey -20 gr. yeast – 1 whole egg and 3 egg yolks – 1 orange (peel and juice) – Vanilla – 150 gr. of “pork scratchings”…

Pork cracklings – I would recommend to make them at home: buy from a good butcher a single slice 150 grams of pork cheek – it’s also right bacon, but the cheek is more delicate and sweet – obtain cubes of about ½ cm side, throw them to fry in a pan, when they have just shrunken, drain the fat, drying them (but not too much) with “yellow paper”, sprinkle some of grated cinnamon and flour, which stick well to the surface (the “dusty” surface should prevent them from slipping on the bottom of the dough).

PREPARATION
Mix all the ingredients except the pork cracklings, make the dough rise overnight, then add the pork scratchings at the end. Spread the mixture well in a large baking pan (so as to have a dough height of one centimeter) – Cook in the oven at 180 ° for 30 minutes and 200 ° for a further 10.

Very interesting result, I would say seductive …

Certainly not a “sweet” as we used to mean it us modern people, but a magnificent “rich bread” … or rather a “greasy schiacciata” by the really medieval spicy and intense taste, that makes you think you could find it in the baskets of a bread stall in the streets of Florence, where Dante Alighieri was walking …

Of course we can pair a dry Vin Santo, but better, for those rough goers in Florentine taverns of the 300th, a simple and fresh Trebbiano (it is documented that they drink it more than water !!!) … or a Vernaccia di San Gimignano.

If you prefer a more “modern” version try this other recipe HERE or you can buy it in the most famous pastry shops in Florence (please, NOT in supermarkets.. i tried, and you can find “components” list here below… )

 

Articolo anche in - Article also in: Italian

About the author

Marco "Doctor Tuscany" Tenerini

Food & Wine Professional Marketing Consultant years before Facebook, I’m blending digital marketing and traditional techniques. As an Export Manager I sold 1,500,000 bottles a year of Tuscan wine and visited 36 countries. Today I help Food & Wine companies in web marketing and commercial communication. Creator of the first Food e-commerce system in Italy, winner of the Golden Triangle for the best food sites. I have taught in Universities and High Schools and wrote the book "Guide to correct business on the web for companies" (Ed. Adiconsum). Storyteller in "Storie di Piatti" (Ed. Regione Toscana) for EXPO 2015. Expert in cooking, wines, story and histories, food photography and Paladin of Made in Tuscany. Emotional marketing and commercial concreteness: as I once was a Fashion Designer, I bring in the consultancy fantasy, passion and look to the future ... and as I served as an Officer in the Army special corp Carabinieri, organization, ethical sense, seriousness ... and the tie!